Thursday, May 31, 2007


I have been craving grits ever since having G's yummy cheese grits casserole this past weekend. Well, knowing how much cheese and butter goes into that particular delicacy, I decided to look for something a little (emphasis on the little) less sinful and found this recipe on epicurious:

Grits with Goat Cheese and Chives

3 1/2 cups chicken broth
1/2 cup water
1 cup quick-cooking grits
1/3 cup sliced fresh chives (or green onions)
4 ounces soft fresh goat cheese
fresh chives, cut into 2-inch pieces

Bring broth and water to boil in heavy medium saucepan. Gradually stir in grits. Reduce heat to low; cover and cook 4 minutes. When thickened to consistency of thin mashed potatoes, add sliced chives and cheese. Stir until cheese melts. Season to taste with salt and pepper. Top with chive pieces.

(recipe from Bon Appétit, November 1992)

I love grits, I love goat cheese, and I love chives ~ what could be better? P.S. The photo is of a glorious patch of chives in the Paca House garden in Annapolis.

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